Mix all the ingredients for the filling in a bowl and fry it in little oil, and cook till all the natural stock from the lamb evaporates. Keep aside to cool.
Then knead the dough to a soft consistency. Roll out the dough into small circles and make a momo basket.
Begin with holding the flat circular dough in your left hand and putting a tablespoon of the filling in the middle of the dough.
Then you have to fold the two edges of the half-circle so that there is no open edge in your half-circle, and the filling is completely enclosed in the dough. You will now have the basic half-moon shape, and you can make your momo pretty by pinching and folding along the curved edge of the half-circle.
Start at one tip of the half-moon, and fold over a very small piece of the dough, pinching down.
Continue folding and pinching from the starting point, moving along the edge until you reach the other tip of the half-moon. Now steam the momos in a steamer or fry them.
